Blend for about 30 seconds or until all of the Oreos are finely crushed.

Add the softened cream cheese and blend again for about 15 seconds or until completely incorporated.

Add the Andes baking chips and blend for about 5 seconds.

Roll the "dough" into golf ball sized balls and place on a lined cookie sheet.

Place them in the freezer for about 10-15 minutes or until firm.

To melt the chocolate, place the chocolate chips into a microwave safe bowl and cook in 30 second intervals, stirring in-between each 30 seconds. Continue this until the chocolate is smooth. About 2 minutes.

With 2 forks, dip each truffle in the melted chocolate, remove and place on to the lined cookie sheet.

When done dipping all the truffles, place them into the fridge until the chocolate is set.

Refrigerate until ready to serve.

Notes

Makes about 33 truffles.
You can make these without a food processor. Just crush the Oreos in a Freezer gallon zip lock bag in several batches. Your cookies might get as finely crushed though. Then mix the cream cheese in with a blender.

Recipe by The Hungry Housewife at http://www.thehungryhousewife.com/2011/12/oreo-peppermint-truffles.html